Friday, November 14, 2014

Hazelnut Paillete Feulletine

I have been searching for this cake recipe so long till I saw Clementi CC has a hand on class and the instructor Crystal Kuek teaching this cake.  So happy to learn from her but this cake not easy to make as have a lot of steps.

I used half of the recipe to make this 7 inch cake for my 12th ROM anniversary. We all love the cake as it taste really nice.

Chocolate Sponge Cake recipe: (I used half recipe for 7inch cake, full recipe can make 9 to 10inch)

Group 1: 90g Veg oil
               30g cocoa powder

Group 2: 5 whole eggs
               2 Egg yolks
               90g sugar

Group 3:  29g Plain flour
                29g Corn flour
                (I replace all with cake flour)

1) In a mixing bowl, whisk all the ingredients from group 2 until thick.
2) Gradually add in group 3 and mix well.  Do not over mix.
3) Pour 1/4 of ready batter into group 1 and fold well.  Pour it back to the remaining 3/4 batter and continue to fold until the batter is well mixed.
4) Pour into the baking tray and bake at 160 degree for about 40 min.

Hazelnut Paillete Feuilletine (I used half for 7inch cake)
128g wafers
113g milk chocolate (I used dark chocolate)
75g Hazelnut Praline Paste

1) Melt chocolate and mix with hazelnut praline paste together.
2) Add in wafers into melted mixture, mix together, set aside.

Hazelnut Mousse (I used half for 7inch cake)

Group 1:  Fresh milk 113g

Group 2:  3 egg yolks
               23g sugar

Group 3:  Dark chocolate (55%) 120g
                Milk chocolate 120g
                Hazelnut Praline Paste 150g

Group 4:  Whipped Dairy Cream 390g

1) Place group 1 in a pot and heat it under low fire till mixture lightly boil.  While boiling, add in sugar to the yolk, mix well.
2) Pour 1/4 of the boiled milk into group 2, keep stirring until well mix.
3) Pour this egg mixture back to the remaining milk in the pot, keep stirring and bring it back to the heat.
4) Under low fire, continue to stir the mixture until slightly thickens or mixture has slightly boils.
5) Next, pour the hot mixture into group 3. Let it soak for 1 to 2 min and stir slowly till chocolate has been evenly melted.
6) Set aside till mixture has completely cools down.
7) Lastly, add in whipped dairy cream into the mixture and beat in using a hand whisk until even.  Mousse is ready for use.

Chocolate Glasage (I used half for 7inch cake)

Group 1 : 6g Gelatin
                30g water
Group 2: 60g water
               70g sugar

Group 3: 24g cocoa powder (sift)
               44g whipping cream

1) Combine group 1 together and set aside.
2) In a pot, lightly heat up group 2 under low fire. Reduce heat and add in group 3 and continue to cook under low fire till mixture is even.
3) Remove from heat.  Sieve the mixture and lastly add in group 1.
4) Stir well and set aside to cool down before use.

Assemble the cake
1) Slice the cake into two layers.  First layer lay the cake on a cake board with the cake ring slightly bigger.
2) Spread the Hazelnut Paillete Feuilletine nicely.
3) Use piping bag to pipe cream on the side and use knife spread the cream on top nicely.
4) Place another layer of cake, pipe cream on the side and use knife spread the cream and level it smoothly.
5) Put inside the freezer till the cream harden.
6) Pour the Chocolate Glasage and let it set in the fridge.

Tuesday, September 9, 2014

Ipad Fondant Cake

My grandnephew Davin likes to have an ipad but I cannot afford to buy for him.  Thus I made an ipad fondant cake for his 8th birthday.  Using my sil's marble cake recipes and covered with fondant.  All details works were done my hb.  The kids want to eat the whole ipad which was made of fondant but I refused, haha!

Thousand Layer Flaky Yam mooncake 2014 (Airfry Version)

Every year this is a must make mooncake though a lot of work.  This yr used Airfryer to airfry it and it is so much faster and the color so much nicer.  I also add into salted yolk in four pieces.  Same recipe from Aunty Yochana as it is so nice.

Thanks Aunty Yochanan for sharing the recipe:

Ingredient for water dough:
200g plain flour
1/2 tsp white vinegar
50g shortening
30g sugar
100g water

Ingredient for oil dough:
180g plain flour
100g shortening

a) For water dough, mix all the ingredients together into a dough. Rest for 20mins. Dividie into 4 portions.
b) For oil dough, mix all the ingredients. Divide into 4 portions.
c) Take water dough and wrap up the oil dough.
d) Roll into a long rectangle and roll up into a swissroll shape. Roll out again and roll into a swiss roll again.
e) Cut the roll into 4 pcs each. Roll out the cut dough, spiral side facing up and wrap up with the yam fillings. If using salted yolk, wrap the yam fillings with yolk first.
f) Preheat Airfryer at 180c for 5 min.  Then airfry for about 30min until golden brown.

500g Yam - steam and mached
160g sugar
80g cooking oil
25g wheat starch
5 shallots - slice

a) Fry the shallots in oil till fragrant. Discard shallots.
b) Add in mashed yam, wheat starch and sugar and fry till almost dry.
c) Cool fillings before wrapping.
d) Divide into 16 portions.

Rainbow Push Pop Cake

Bought the push pop mould so long but didn't try it.  Friend suggested to use it to make cake for Teacher's day.  I used Judy swissroll recipe and add in the colors.  First batch using cupcake case and bake in muffin pan but the cake shrink a lot.  Second batch just baked on a swissroll pan and used cutter to cut.  So much easier and cake texture nicer.

Swiss Roll Recipe:
(Two 10x10 cake pan)
Ingredient A:
60g sugar
1/4 tsp salt
60g oil
5 egg yolks
75g water
Stir n mix all ingredient together till sugar melt.

Ingredient B:
115g cake flour
1 tsp baking powder
1/4 tsp baking soda
Sift all ingredient n pour all in once to the yolk mixture

Ingredient C:
5 egg white
1/4 tsp cream of tartar
80g sugar
1) Whisk the white n cream of tartar till soft peak then add in sugar
2) whisk till stiff then use low speed to stablise
3) add some white mixture to yolk 1st n mix well
4) Then pour all into the white mixture
5) Fold gently till mix well. Divide the batter into two bowls and put in the colors.
6) Pour into two pans n bake at 200c for 10 to 15min

Pink Ombre Cake

My niece Xin Yi requested a Ombre cake with pink in color.  Quite a tough job for me as my piping skill is not that good.  Baking two times of recipes using Judy's Black forest cake recipe (modify a bit) and put in the color.  Using fresh non dairy cream plus Frosty whip (2 to 1) for the frosting.  Forgive me the messy piping of the cake, haha!

Cake Ingredient: (Two 8 inch pans)
140g Cake Flour
1 1/2 tsp baking powder
70g Corn oil
5 Egg yolk
85g Water
5 Egg white
1/8 tsp cream of tartar
120g sugar

Method: (Preheat oven at 180c)
1. Mix the yolk, oil, water together well.
2. Sift the flour and baking powder and mix into the yolk mixture till smooth.
3. Whisk the whites, cream of tartar till bubble foam then add in the sugar and whisk till stiff.
4. Fold in some white into the yolk mixture then pour it into the white mixture.
5. Bake at 180c for about 25 min.

Tuesday, August 19, 2014

Beary Cute Cheese Cake

Did these together with Zhe Lei. I find they look more like pig instead of bear, haha! 
This recipe makes 6 serving of muffin-sized cheesecakes.


- 1 block (250g) of cream cheese - cubed and softened
- 65g of castor sugar
- 9 oreo cookies (separate 3 pieces of the cookies and remove the cream, 6 pieces in original form and retaining the cream)
- 1 egg
-1/2 tsp vanilla essence

For decor:

- 9 Ritz Bits biscuits (separate all the biscuits and remove the cheese)
- 18 pieces of chocolate chips

1) Line cupcake cases with 1 (original form) + 1/2 (cream removed) Oreo cookies. Set aside.

2) Beat cream cheese and sugar until combined. Add the egg and vanilla essence and continue to beat until just combined.

*Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking.

3) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above and bake in pre-heated oven at 150deg for 20mins.

**Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).


Mini Corn Dog Muffin

When someone sharing the link, I immediately said I want to do this! But took me quite long to find the ingredients.

Makes 48 mini muffins

Corn bread recipe adapted from

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Preheat oven to 180 c. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Lemon Cream Cheese Pound Bundt Cake

Thanks FB friend sharing the link of the recipe for this cake.  I have reduced the amount of sugar.

390g cake flour
350g castor sugar (reduce to 300g)
250g cream cheese, room temp
60g buttermilk, room temp (or 1/4 cup milk + 1/2 tsp lemon juice)
283g unsalted butter, room temp
6 large eggs, room temp
1 1/2 tsp vanilla extract
2 tbsp lemon juice
1/4 tsp salt


1) Cream butter and cream cheese together until light and fluffy on med speed.  Slowly add in salt & sugar.

2) Turn mixer to low.  Then drizzle in butter milk.

3) Add eggs one by one, wait till one is mixed in before adding another.
Fold in flour 1/2 cup at a time.

4) Add lemon juice and vanilla extract and mix well.

5) Pour into prepared bundt pan that is buttered or sprayed with baking spray.

6) Bake on 160C for 1 hr to 1 hour 20 mins.

Leave it in the pan to cool for 10 mins.

Then turn it out from bundt pan on to cooling rack to cool completely.

Oreo Banana Muffin

I have some over ripe bananas at home and thanks my friend for sharing the link of the recipe to make this.
I double the recipes to finish the bananas and reduce the sugar too.
Ingredients: (make 6 medium-size muffins)110g Butter, soften
80g Sugar
110g Plain Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Egg
2 Tablespoons Condensed Milk
2 Medium Banana, mashed with fork
6 - 8 pieces of Oreo Cookies
1/2 Teaspoon Vanilla Essence

1. Sift the flour, baking power and baking soda together and set aside.
2. Remove the cream from the cookies, place the cookies in a ziplock bag, use a rolling pin, crashed the cookie into fine crumbs.
3. Cream butter and sugar with electric beater till light and fluffy(about 3 minutes on medium speed).
4. Add in egg one at a time and beat till the mixture is well combine without any egg trace.
5. Add mashed banana, vanilla essence and condensed milk into the butter mixture and give it a quick whisk.
6. Lower the mixer speed, add flour mixture and blend the mixture till smooth.
7. Stir in the oreo cookies crumbs till combined, scoop the mixture into prepared muffin cups to 3/4 full.
8. Top the muffin batter with some extra banana slices and oreo cookies, bake them in preheated 180 degree oven for about 20 - 25 minutes or till a toothpick inserted in the center and comes out clean.

Monday, August 18, 2014

Zhe Lei's 7th birthday

 Zhe Lei loves to play Minecraft game so I made two Minecraft cakes for his 7th birthday celebration at home and at mum's house.



Zhe Lei's 6th birthday

Just realise I so long never post anything in this blog, so now try to dig the old photos and do some posting.  These were the two cakes for my son Zhe Lei's 6th birthday celebration in school and home in 2012.


Snowskin Mooncake 2014

Last minutes decided to make mooncake as gift for my cousin to bring back China.  Rush to buy ingredients and box and finish in time before fetching my son, tired!  The pink color is strawberry skin with white lotus paste with melon seeds.  Green is pandan lotus paste.  White is white lotus paste and green tea truffles.  Brown is white lotus paste with chocolate oreo truffles. Using the two sets of mooncake mould and the recipe is from Richard Goh.

150ml ice water
150g fried glutinous rice flour
100g icing sugar
100g snow powder
100g shortening or crisco

a) Place flour, icing sugar, snow powder and shortening in bowl n mix well.
b) Add in the water slowly and mix into a soft dough, mix well will do.
c) Put some fried glutinous rice flour on the table then roll the dough into long roll. Rest for 10min.
d) Cut dough into require size and flatten it, wrap in the paste.
e) Dust the dough with some flour then press it into the mould.